How Long Do Wings Take in the Air Fryer

Air fryer chicken wings are some of the crispiest, juiciest wings I’ve had outside a restaurant in a long time. While I do love the classic twice-cooked wings — either steamed and then roasted or double fried — I often avoid cooking them at home, because the preparations take the better part of a day. With the air fryer, you’ll still twice cook the wings: first at a lower temperature to render out the fat from the skin, and then at a high temperature to crisp the skin. Even with two rounds in the air fryer, these chicken wings are ready in under an hour from start to finish.

Let’s dive into making perfect air fryer chicken wings, focusing on how long they take and the best techniques to get that restaurant-quality crispiness. Based on analyzing top-ranking Google results for “How Long Do Wings Take in the Air Fryer,” most articles follow a clear structure: an engaging introduction, a step-by-step cooking guide, tips for crispiness, and answers to common questions like cooking times for fresh versus frozen wings, seasoning ideas, and storage tips. These articles typically provide practical advice but often lack depth on troubleshooting common issues (like soggy wings) or detailed comparisons of air fryer models. Some also skimp on explaining why certain steps (like patting wings dry) are crucial. This article aims to fill those gaps with a comprehensive, user-friendly guide that’s easy to follow and packed with actionable insights.

Understanding Cooking Times for Air Fryer Chicken Wings

The cooking time for chicken wings in an air fryer typically ranges from 16 to 25 minutes for fresh wings, depending on the air fryer model, wing size, and desired crispiness. Frozen wings take slightly longer, about 23 to 35 minutes. The key is to cook at a high temperature—usually 380°F to 400°F—and flip the wings halfway through to ensure even browning. For example, a common method is to cook at 380°F for 12 minutes, flip, cook for another 12 minutes, then increase to 400°F for 5 minutes to crisp the skin. This two-stage cooking process renders fat at a lower temperature first, then crisps the skin at a higher one, mimicking the texture of deep-fried wings without the oil.

Fresh Wings: Step-by-Step Cooking Guide

To achieve perfectly crispy wings, start with preparation. Pat the wings dry with paper towels to remove excess moisture—this is non-negotiable for crispiness, as wet wings steam instead of fry. Season them with a simple mix of salt, pepper, garlic powder, and paprika, or use a pinch of baking powder (aluminum-free) to enhance crispiness by raising the skin’s pH level. Serious Eats explains how baking powder draws moisture from the skin, creating a bubbled, crispy texture.

Preheat your air fryer to 380°F for 2–5 minutes (check your model’s manual, as some preheat automatically). Lightly spray the basket with cooking spray to prevent sticking. Arrange the wings in a single layer, ensuring they don’t overlap—crowding leads to uneven cooking and soggy spots. Cook for 10–12 minutes, flip the wings using tongs, then cook for another 10–12 minutes. For extra crispiness, increase the temperature to 400°F for an additional 3–5 minutes. Use a meat thermometer to confirm the internal temperature reaches 165°F for safety.

Frozen Wings: Adjustments and Tips

Frozen wings require no thawing, which is a time-saver. However, check for ice crystals, as excess ice can make wings chewy. If you see significant ice, let them sit at room temperature for 30 minutes before cooking. Set the air fryer to 400°F and cook for 23–25 minutes, flipping every 5–7 minutes to break apart any stuck wings. Breaded frozen wings may need an extra 2–3 minutes to crisp the coating. A recipe from The Big Man’s World emphasizes arranging frozen wings in a single layer to maximize air circulation for even cooking.

Tips for Perfectly Crispy Wings

Getting that golden, crunchy exterior is the goal, and a few tweaks can make all the difference:

• Pat Dry Thoroughly: Excess moisture is the enemy of crispiness. Use multiple paper towels if needed.
• Use Baking Powder: A small amount (about 1 teaspoon per pound of wings) helps create a crispy, bubbled skin. Ensure it’s aluminum-free to avoid a metallic taste.
• Don’t Overcrowd: Cook in batches if necessary to allow hot air to circulate freely. Overlapping wings trap steam, leading to a rubbery texture.
• Season After Cooking: For dry rubs, apply spices after air frying to avoid burning delicate seasonings. For sauces like buffalo or BBQ, toss wings in sauce after cooking to keep the skin crisp.
• Check Your Air Fryer: Models vary in wattage and basket size. Basket-style air fryers (like the Cosori or Ninja) often cook faster than oven-style ones (like Samsung’s air fryer ovens), which may need an extra 2–5 minutes.

Troubleshooting Common Issues

If your wings aren’t crispy, the issue usually boils down to moisture, overcrowding, or temperature. If wings come out wet, ensure you’re patting them dry thoroughly and preheating the air fryer. Overcrowding is a common mistake—cook in smaller batches if needed. If your air fryer runs cool (common in larger oven-style models), increase the temperature to 425°F for the final 5 minutes. For uneven cooking, flip wings more frequently, every 5 minutes, to expose all sides to the hot air.

Another issue is undercooked wings. Always use a meat thermometer to check for 165°F internally. If wings are browning too quickly but not cooked through, lower the temperature to 360°F and extend the cooking time by 5–7 minutes. This ensures the fat renders without burning the skin.

Seasoning and Sauce Ideas

Wings are a blank canvas for flavors. A simple dry rub of garlic powder, onion powder, smoked paprika, and salt delivers a classic taste. For something bolder, try lemon pepper seasoning for a zesty kick or a Cajun blend for spice. If you prefer saucy wings, toss them in buffalo sauce (Frank’s Red Hot mixed with melted butter), honey BBQ, or Thai sweet chili sauce after cooking. Adding sauce too early can make the skin soggy, so always apply it post-cooking. For inspiration, check out Food Network’s wing sauce variations.

Storage and Reheating

Store leftover wings in an airtight container in the fridge for up to 4 days or freeze for up to 6 months. To reheat, avoid the microwave, which softens the skin. Instead, air fry at 350°F for 2–4 minutes until crispy again. For frozen wings, thaw in the fridge overnight before reheating to maintain texture.

And they come out so crispy, the buffalo sauce is optional! … Chicken wings are delicious because they have lots of juicy fat locked into their skin, but this same fat can make the skin soft or rubbery if it’s not rendered out. Cooking the wings twice ensures that the fat is rendered (making the meat tender and juicy), while also crisping the skin. If you plan on serving these wings to a crowd, go ahead and do the first round of cooking before guests arrive, and transfer the cooked wings to a sheet pan to cool. Then, crank the heat on the air fryer and cook the wings a second time just before serving. We love these wings tossed with Buffalo sauce and butter, but honestly they don’t even need it.